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Ingredientes
- 1 whl chicken - (3 1/2 lbs)
- 1 Tbsp. lemon juice
- 1/4 c. thinly-sliced onion
- 1 x garlic clove sliced thin
- 1/4 tsp turmeric
- 1 tsp coriander
- 1/4 tsp grnd cumin
- 2 x kemiri nuts crushed
- 1 slc ginger - (abt 1 tspn)
- 1/4 tsp freshly-grnd white pepper
- 2 c. coconut lowfat milk
- 1 Tbsp. peanut or possibly corn oil
- 1 tsp tamarind dissolved in
- 1 Tbsp. water
- 1 tsp salt
- 1 tsp sugar
- 1 piece galangal (laos)
- 1 piece jeruk purut (or possibly a 1" square of lemon peel)
Direcciones
- Cut the chicken into eight pcs, throw away the loose skin and fat and rub the pcs with the lemon juice. Broil for five min, turn the pcs over and broil for five min more. The chicken will be partially cooked and hard.
- In a blender, prepare a smooth sauce of the onion, garlic, turmeric, coriander, cumin, kemiri nuts, ginger, pepper and 1/2 c. of the coconut lowfat milk.
- Heat the oil in a saucepan or possibly wok, and pour the sauce. Stir fry for two min; then add in the balance of the coconut lowfat milk, the tamarind liquid, salt, sugar, salam, laos and jeruk purut (lemon peel). Add in the pcs of precooked chicken, and bring to a boil over medium heat. Cook for five min, basting frequently; then continue to cook for twenty min more. The liquid will have reduced to a rather thick sauce, and the chicken will be tender but still hard.
- This recipe yields 6 servings, with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 509 | |
| Calories from Fat 325 | 64% |
| Total Fat 36.42g | 46% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 536mg | 22% |
| Potassium 469mg | 13% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.45g | 2% |
| Protein 39.11g | 63% |
